I have two recipes to share with you. The first one is an oldie, but a goody. It's Pepeprmint Bark. Very easy to make and delish. The second one is White Chocolate Cherry Shortbread. I think these may be my new fave cookie.
I am officially making it a tradition to post this recipe each year as long as I blog. I have made this recipe before. Easy and very pretty when it's done.
Cook Time10 min
Yield: about 2 pounds of candy
Crushed candy canes, to yield 1 cup
2 pounds white chocolate
Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the chocolate in a double boiler. Combine candy cane chunks with chocolate (add peppermint flavoring at this point if desired.) Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.)is several times and it is very good and looks festive. I posted this one last year, so here it is again.
Here is another recipe but this one is for a cookie. My hairdresser gave me the recipe. She says it's not Christmas in her house until these cookies are made. My daughter and I thought they sounded yummy so we will be cooking these this week.
White-Chocolate Cherry ShortbreadPrep: 40 min. Bake: 10 min. per batch Stand: 30 min
· 1/2 cup maraschino cherries, drained and finely chopped
· 2-1/2 cups all-purpose flour
· 1/2 cup sugar
· 1 cup cold butter
· 12 ounces white chocolate baking squares with cocoa butter, finely chopped
· 1/2 teaspoon almond extract
· 2 drops red food coloring (optional)
· 2 teaspoons shortening
· White nonpareils and/or red edible glitter (optional)
1. Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.
2. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.
3. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.
4. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.
5. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.
6. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
I will let you know how the new cookie recipe works out and if it's a keeper. If anyone else makes them, let me know if you liked them.
Happybaking and enjoy!
Have a blessed day!